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Tuesday, 6 November 2012

Butternut Squash and Gungo Pea Soup

As the eternal quest to get slim continues, I though you'd all appreciate the opportunity to see what we've had for our tea tonight, as once again I am proud of the extremely low calorie and fat content. You could make it thicker or thinner with more or less water. If you do't have gungo or pigeon peas, I think flagolet or even kidney beans would work instead. I enjoyed this soup because it was spicy but still creamy and ever so slightly sweet from the squash. And of course, another vegetarian special. So here is tonight's offering:Butternut Squash and Gungo Pea SoupServes 4Ingredients250g butternut squash, cubed200g gungo peas (pre soaked and boiled)1 large onion, roughly chopped1 stock cube2 tsp jerk seasoning2 chillis, choppedboiling watersalt and pepper to taste50g light creme fraicheMethodLightly dry fry the onion and squash until softened slightly in a large saucepan.Add the jerk seasonig and cook out for a short while.Add the chilli, peas and fry lightly for another minute or two.Add a pint and a half or so of water, to make a good amount of soup.Simmer for 20 minutes or until the butternut squash is soft. Take the soup off the heat.Add the creme fraiche and blitz the soup until smooth. Taste and add salt and pepper to taste.And the big nutritional information for this delicious offering?Per portion (4 in this recipe) you get:105 cals2.1g fat1.2g sat fat18.3g carbohydrate4.7g fibre0.4g sugar3.8g protein70% RDA Vit A16.9% RDA Vit C4.5% RDA Calcium4.5% RDA IronI was so pleased with this that I allowed myself a slice of bread and some spread to go with it!Enjoy!